The Saudi Arabia traditional coffee
Northing symbolizes the tradition of hospitality more than the ritual serving of coffee, a gesture which conveys cordiality and welcome. The preparation of coffee has remained virtually unchanged throughout the centuries. Even in modern offices and many urban homes, where the method has been modified to meet the requirements of faster paced lifestyle with an emphasis on convenience, the ceremony survives recognizable intact.
In most traditional setting, green beans lightly roasted over a fire in a long-handled, ladle-like utensil called a (Mihmas). In order not to let the beans become too dark, the (Mihmas) is gently turned and kept away from the flame. When the beans begin to glow, they are placed in a wooden coffee box or tray (amubarrd ) about six to eight inches long and with a partially covered funnel opening at the narrower end.
The cooled beans are then coarsely and rhythmically ground in a mortar, or (Nijr ) made from wood, stone, or brass.
Saudis consider cardamom a vital ingredient in coffee making. Either crushed or in pods, cardamom gives the brew a taste unique to this part of the world. Taken before a meal, cardamom prepares the stomach lining to accept food, after a meal, it aids digestion.
On special occasions, or among the wealthy, a pinch of saffron may be included for extra flavor and color.
The steaming aromatic liquid is poured in along, then jet from a pelican-baked pot called a (Dallah) a sprig of dried palm webbing (Leefah ) placed in the spout is an ancient method of filtration which prevents the grounds and spice from entering the cups.
The yellowish coffee is drunk without sugar or milk from small bowl-shaped cups without handles. In order to keep the coffee hot, the cups are only a third or half filled.
In traditional homes, fresh dates often accompany Arabic coffee. These delicious fruits bear little resemblance to the dried varieties found in export markets, so far, more than 400 commercial classifications of dates have been recorded in the Saudi Arabia. Experts, distinguished types by shape ( oval or round, large or small ), color ( reddish, or bright or dark yellow ) and taste connoisseurs liken the taste and texture of top-grade dates to truffle chocolates, lesser grades have comparatively taught consistency, rather like soft toffee. An old age proclaims,( if you are hungry and eat dates, you will be full, if you are full and eat dates, it will be easy to digest ).
Northing symbolizes the tradition of hospitality more than the ritual serving of coffee, a gesture which conveys cordiality and welcome. The preparation of coffee has remained virtually unchanged throughout the centuries. Even in modern offices and many urban homes, where the method has been modified to meet the requirements of faster paced lifestyle with an emphasis on convenience, the ceremony survives recognizable intact.
In most traditional setting, green beans lightly roasted over a fire in a long-handled, ladle-like utensil called a (Mihmas). In order not to let the beans become too dark, the (Mihmas) is gently turned and kept away from the flame. When the beans begin to glow, they are placed in a wooden coffee box or tray (amubarrd ) about six to eight inches long and with a partially covered funnel opening at the narrower end.
The cooled beans are then coarsely and rhythmically ground in a mortar, or (Nijr ) made from wood, stone, or brass.
Saudis consider cardamom a vital ingredient in coffee making. Either crushed or in pods, cardamom gives the brew a taste unique to this part of the world. Taken before a meal, cardamom prepares the stomach lining to accept food, after a meal, it aids digestion.
On special occasions, or among the wealthy, a pinch of saffron may be included for extra flavor and color.
The steaming aromatic liquid is poured in along, then jet from a pelican-baked pot called a (Dallah) a sprig of dried palm webbing (Leefah ) placed in the spout is an ancient method of filtration which prevents the grounds and spice from entering the cups.
The yellowish coffee is drunk without sugar or milk from small bowl-shaped cups without handles. In order to keep the coffee hot, the cups are only a third or half filled.
In traditional homes, fresh dates often accompany Arabic coffee. These delicious fruits bear little resemblance to the dried varieties found in export markets, so far, more than 400 commercial classifications of dates have been recorded in the Saudi Arabia. Experts, distinguished types by shape ( oval or round, large or small ), color ( reddish, or bright or dark yellow ) and taste connoisseurs liken the taste and texture of top-grade dates to truffle chocolates, lesser grades have comparatively taught consistency, rather like soft toffee. An old age proclaims,( if you are hungry and eat dates, you will be full, if you are full and eat dates, it will be easy to digest ).
